Dinner with Darwin

"[A] fascinating celebration of the green world upon which all human life depends."-- "New Scientist, Best Books of the Year, on Silvertown's An Orchard Invisible" "A gem. . . . Read it as a gardener, scientist, food aficionado, historian, botanist, or naturalist, and you'll not be disappointed."-- "Times Higher Education, on Silvertown's An Orchard Invisible" "As pleasurable to read as it is informative."-- "Library Journal, on Silvertown's An Orchard Invisible" "Deserves a spot on any natural history lover's bedside bookstand. . . . It is simply a delight to read."-- "Natural History, on Silvertown's An Orchard Invisible" "In a nutshell, I will never look at seeds the same way again, whether teeny poppy seeds or mammoth coconuts. . . . [A] delicious little book."-- "Australian, on Silvertown's An Orchard Invisible" "A science-informed tour of the table, showing how our fare comes to us courtesy of natural selection--and, of course, survival of the fittest. . . . Silvertown delves in with gusto. . . . His accessible discussion ranges from shellfish gathering to bread-making to gardening, from issues of food security . . . to the genetic basis for taste and genetic variability among populations of food plants. . . . A tasty nibble for the bookish, science-inclined foodie."-- "Kirkus Reviews" "A series of beautifully plated amuse-bouche, raising tantalizing and rich ideas. . . . The book left me feeling as if I had attended a dinner party, where foodies, historians, and scientists mingled, sharing vignettes on various food-related topics. Each 'bite' . . . left me contemplating the relationships between genetic changes, speciation, and, at times, even the future of our planet."--Mari-Vaughn V. Johnson, US Department of Agriculture "Science" "Silvertown breaks down the sociology, selective breeding, and nutritional evolution behind each contemporary dietary staple. . . . This tour--from animal to vegetable to beer--will give even the most ambitious foodie something to chew on."-- "Scientific American" "The Darwinian dining served up by evolutionary ecologist Silvertown in this delectably erudite study is all about tracing the impact of natural selection on foods. We learn that mussels helped to fuel the hominin exodus from Africa; rye is a weed domesticated by accident; carnivory and tapeworms are intimately linked; and Penicillium camemberti mold evolved in soft cheeses. We even examine engastration--stuffing one animal into another before cooking--as a status-led manifestation of the need to share food. This intricate scientific banquet is a marvelous read: bon appetit."--Barbara Kiser "Nature" "Dinner with Darwin ranges far more widely--and offers vastly more substance--than the common horde of food books. This is not a candlelit foodie memoir or a 'breakthrough' weight-loss manual. Dinner with Darwin is a wide-ranging natural history of our diet, crafted at a pitch-perfect level for the science buff and the general reader alike. Silvertown is also a wonderful writer: erudite, informative, and thoroughly entertaining."--Bob Duffy "Washington Independent Review of Books" "From the opening course of oysters to the final swill of wine, Silvertown's account of the evolution of our diet is a sumptuous experience. Dinner with Darwin combines natural history, biography, archaeology, and biology into food stories that will enlighten any meal."--Richard Wrangham, author of Catching Fire: How Cooking Made Us Human

Jonathan Silvertown is professor of evolutionary ecology in the Institute of Evolutionary Biology at the University of Edinburgh. He is the author of numerous books on ecology and evolution, including, most recently, The Long and the Short of It: The Science of Life Span and Aging, also published by the University of Chicago Press.